7 C zucchini, pared, sliced lengthwise, remove seeds then slice crosswise
 1 1/4 C granulated sugar
 1 1/2 T flour
 1 1/2 T cream of tartar
 1 1/2 T cinnamon
 dash and salt and nutmeg
   Topping: 
 1/2 stick margarine
 1 C flour
 1 t cinnamon
 
 Place pared zucchini in small amount of boiling water; simmer for a few minutes
 until tender crisp. Drain well and cool. Add remaining ingredients; mix well,
 place in an unbaked pie shell of choice.
 
 Topping:
 Mix together well. Sprinkle on top of zucchini filling. Bake in 350 oven for 1
 hour.

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